Blue Ribbon and Pure Gold cook book

Pears, peaches, apricots, bananas, and other fruit may be prepared the same way; but it is best to stone peaches or apricots. Dried Apple Sauce—Look over and wash the apples, and let them soak over night in water; cook slowly until they are tender; about 5 minutes before taking from the stove add sugar to sweeten; mash through a sieve, and flavor with Pure Gold cinnamon or lemon. Dried Peach Sauce can be made the same way, but do not mash it; season it less. Rhubarb Sauce—4 cups rhubarb, 1 cup sugar. Wash rhubarb, cut in small pieces, add a little water; cook. When almost done add sugar. Cranberry Sauce—3 cups cranberries, 1 cup boiling water, l cup sugar. Pick over and wash cranberries. Add water, cover, and cook slowly until skin bursts—about 10 minutes. Add sugar when almost done. Stewed Prunes—Take 34 pound prunes, wash thoroughly, soak over night in cold water enough to cover. Cook very slowly in the water in which they were soaked. Add { cup sugar, if liked, and 1 tablespoon of lemon juice and cook a moment longer. Any dried fruit, as peaches, pears, figs or apricots, may be cooked in the same way. Gooseberry Fool—Stew 1 quart gooseberries in a little water, then rub through a coarse sieve or colander to remove skins. While hot add 1 cup sugar. Beat yolks of 3 eggs and add to the gooseberries. Whip until light; combine with beaten whites mixed with 3 tablespoons sugar, or spread whites on top. Bake in a slow oven. If desired the pulp may be beaten into 2 cups of whipped cream and served cold. Fruit Cup—This is served first at dinner or luncheon as an appetizer, and consists of fresh fruit placed in individual glasses as sherbet glasses or fruit dishes; or served in orange or grapefruit cases. Garnish with a cherry or small strawberry. There is usually a combination of fruits, though a tart one, such as grapefruit, may be served alone. Canned fruit can be used, but fresh fruit is better. 112 Blue Ribbon Cook Book Fruit Cup—1 grapefruit, 2 oranges, 1 banana, 1 apple, 2 slices pineapple, { cup pineapple juice or maple syrup, 3 or more tablespoons sugar. Remove pulp from grapefruit and oranges, keeping sections whole, or cutting. Be sure that the tough covering of the section is removed. Cut pineapple in small pieces. Add sugar and juice. Chill. Do not add apple and banana until shortly before serving, as they darken. The entire fruit can be chilled before cutting. Garnish. It is better to chill in individual glasses, as the fruit is apt to become mussy. Almost any combination of fruit is good, but some tart fruit is needed. Cherries or grapes are nice, and also pieces of marshmallows cut small. Se 6 HOME CANNING OF FRUITS AND VEGETABLES SPOILAGE OF CANNED FOODS Improper sterilization and sealing of canned fruits and vegetables may result in the following types of spoilage—mould, fermentation and bacterial spoilage (flat souring). In the case of mould, if it is detected soon enough the growth may be removed from the surface, the contents of the sealer brought to boiling point and the fruit used immediately. When slight yeast fermentation occurs, boiling the fruit with a small amount of additional sugar generally makes it palatable. With bacterial spoilage which usually takes the form of what is known as “‘flat souring’’ no gas is formed but the contents of the sealer or can develop a sour or rancid odour, and the liquid is generally cloudy. If any sign of bacterial spoilage is detected, the entire sealer should be discarded without tasting as toxins may be present which are extremely poisonous. Containers for canned goods should be of a size to suit the needs of the household so that the contents may be consumed shortly after opening, otherwise deterioration and spoilage may occur.